Ginza Sushi Kanesaka Honten (銀座 鮨 かねさか 本店) Tokyo

I visited Ginza Sushi Kanesaka, a place I've been coming to for over 20 years. This was my fifth visit this year. Photography is prohibited, but as long as there are no shutter sounds or flashes, you can take pictures. I started with a beer, and they have a selection of small bottles from various brands, so I ordered my usual Yebisu. I began with the elusive red sea urchin from Yura, which is not available in the market. It was sweet and didn't need salt or soy sauce—just a touch of wasabi was perfect. Next, I had the olive oysters from Shodoshima, which were full of umami. Then came the squid, sea bream sashimi, and mackerel. At this point, I ordered a Junmai Daiginjo sake from the chef, followed by simmered abalone. The chawanmushi (steamed egg custard) was made with Kumagai shrimp from Lake Hamana and matsutake mushrooms. It was my first time trying Kumagai shrimp, and the flavor was incredible. I also enjoyed hairy crab and had an additional Junmai Daiginjo sake from Isojiman. Now, onto the nigiri: Marinated tuna from Sado, Chutoro (medium fatty tuna), Otoro (fatty tuna), New squid, Kohada (gizzard shad), Horse mackerel, The taste here is on another level compared to other places. I only took one photo of the nigiri. Anago (conger eel), Hon-mirugai (geoduck), I added a highball made with Hibiki in an old Baccarat glass. Bafun uni from Rishiri Island, Ikura (salmon roe), Toro tekka (tuna with spicy sauce), And finished with a tuna soup and egg. Every visit leaves me incredibly satisfied, and I've already made a reservation for next month. On days like today, when there are many international guests, the staff occasionally shares stories about current events and sports, which is quite educational. Less

Last month, I chose a course with a variety of evening appetizers, but this time I craved sushi, so I went for lunch. I also ordered an additional 5 pieces of nigiri. Here’s what I had this time:- Flounder- Baby sardine- Horse mackerel- Marinated lean tuna- Medium fatty tuna- Fatty tuna- Sardine- Boiled shrimp- Squid- Salmon roe gunkan- Simmered clam- Sea urchin gunkan- Conger eel- Tekka maki- Gourd rollAdditional nigiri:- Flounder- Marinated lean tuna- Medium fatty tuna- Sardine- SquidThe photos were taken by my companion, so I focused on enjoying the food. The flounder, rich in fat for the summer, paired beautifully with the seasoned rice, which balanced saltiness and acidity, enhancing the flavor. This was perfectly complemented by a 15-year-aged Lafon Meursault Premier Cru, with its honeyed notes and elegant acidity. This vintage Meursault from Lafon was priced at JPY 220,000, which is quite reasonable. Kanesaka's wine list is impressive, featuring rare options like the Dom Pérignon P3. Personally, I prefer pairing the nigiri with a white Burgundy that has a refined acidity.Everything was delicious today! Less

Ginza Sushi Kanesaka Main BranchKnown for being notoriously difficult to book, Kanesaka is a long-established gem in Ginza. With two Michelin stars and recognized as one of Tabelog's top 100 restaurants, it truly showcases exceptional skill!This time, I was fortunate enough to celebrate a birthday with a client who is an investor.I rarely get the chance to visit such places, so I was incredibly happy.I love sushi, and while it's hard to articulate my thoughts with expertise, each piece was meticulously crafted and absolutely delicious.The variety, including the nigiri, was just right, and I had the best experience from appetizers to rolls!It was a great meal. Thank you for the amazing experience. I was truly moved. I will work hard to come back here again. Less

A legendary sushi restaurant representing Ginza.Known as a prestigious establishment that has produced numerous top chefs, its presence has significantly influenced Japanese sushi culture.Even after many years, the taste and techniques remain at a high standard, allowing you to feel the exceptional skill that comes with being a long-established restaurant in every piece of sushi.I truly admire their commitment to maintaining consistent quality despite the changing times.Here are some of the offerings:- Fava Beans- Sea Bream- Flounder- Lean Tuna- Medium Fatty Tuna- Fatty Tuna- Sweet Shrimp- Kohada (Gizzard Shad)- Squid- Horse Mackerel- Surf Clam- Clam- Sea Urchin- Conger Eel- Egg- Dried Gourd- Salt Ice Kohada Less